Potential use of exogenous lipases for DATEM replacement to modify the rheological and thermal properties of wheat flour dough

Colakoglu, Abdullah S.; Özkaya, Hazım

doi:10.1016/j.jcs.2012.02.001

Cited by 44 publications

(42 citation statements)

References 22 publications

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“…The enzymes improved dough handling properties to a similar or greater extent than DATEM, increasing dough stability, maximum resistance to extension and hardness, and decreasing softening degree and stickiness. The possible role of lipases in delaying starch retrogradation was indicated by the greater extent of formation of amylose-lipid complexes promoted by lipases in comparison to DATEM [106].…”

Section: Lipasesmentioning

confidence: 99%

Enzymes in Bakery: Current and Future Trends

Miguel¹,

Martins-Meyer²,

Figueiredo³

et al. 2013

Food Industry

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Section: Lipasesmentioning

confidence: 99%

Enzymes in Bakery: Current and Future Trends

Miguel¹,

Martins-Meyer²,

Figueiredo³

et al. 2013

Food Industry

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“…The variation of GMP content in the dough with or without enzymes followed a similar trend to that of HMW-GS/LMW-GS ratio after frozen storage. As for RCL treatment, through lipolysis it is able to release surfactant-like lipids such as phospholipids and galactolipids, which promote the formation of gluten aggregates (Colakoglu andÖzkaya 2012;Gerits et al 2014). After 35 days of frozen storage, all samples showed significant decrease (P £ 0.05) in GMP content when compared with the corresponding fresh dough.…”

Section: Resultsmentioning

confidence: 99%

“…Frozen storage, as mentioned earlier on, weakens gluten dough systems; however, in the presence of enzymes less damage is done. The application of lipase in wheat flour dough could therefore modify both the rheological and thermal properties (Colakoglu andÖzkaya 2012). This could improve the quality of bread produced with frozen dough technology ).…”

mentioning

confidence: 99%

The Combination of Rhizopus chinensis Lipase and Transglutaminase Affects the Rheology and Glutenin Macropolymer Properties of Frozen Dough

Tang

Wang²,

Huang

et al. 2016

Cereal Chem

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Cereal Chem. 93(4):377-385The combination of Rhizopus chinensis lipase (RCL) and transglutaminase (TG) was previously reported to improve the quality of frozen dough bread. In this study, the effects of RCL, TG, and their combination on the modification of glutenin macropolymer (GMP) and rheological properties of dough during frozen storage were investigated. Frozen storage changed both GMP and rheology properties of dough. TG treatment significantly decreased the ratio of high-molecular-weight glutenin subunits to low-molecular-weight glutenin subunits and GMP content in fresh dough, and GMP particle size increased. The effect of RCL on GMP properties was not significant, but its combination with TG dramatically increased the proportion of the larger particles and weighted average volume (D 4.3 ) in GMP. The treatment with the enzyme combination could have inhibited the depolymerization of GMP, which slowed down the decrease rate of some parameters such as GMP content, proportion of larger particles, D 4.3 , and release of free amino and thiol groups during frozen storage. The modification of GMP properties by enzyme treatment weakened the effect of the freezing process on rheological properties of dough, especially TG treatment and its combination with RCL. Correlation between GMP particle size and dough properties (dough tensile force and elastic modulus) after freezing and enzyme treatment were confirmed. † Corresponding author.

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“…Lipase improves the dough handling properties similarly to emulsifiers such as DATEM or sodium steroyl-2-lactate (SSL) possibly by modifying the gluten and starch structures (Colakoglu and Ozkaya 2012). It hydrolyzes various glycerides such as triacylglycerols, diacylglycerols, and monoacylglycerols.…”

Section: Effect Of Lipids On Functionality Of Wheatmentioning

confidence: 99%